This recipe was the result of a hunt for a healthy recipe that would satiate my comfort food cravings. Most searches for quick, healthy dinner ideas produce a wealth of salad options, but in this blanket-wearing weather, salad just doesn’t hit the spot.
A few disclaimers:
- I am known for my eating abilities, rather than my cooking abilities;
- I used Gravox; and,
- I have never penned a recipe before.
Still with me? Great. Well, despite all this I managed to create a very tasty chicken schnitzel, even if I do say so myself. This crispy winter warmer indulged all my foodie desires and left me feeling full but not heavy; the sign of a meal that’s good in more ways than one.
|Chicken breast||1 breast per person|
|Almond and flax meal||$5.99 at Coles|
|Spices & flavour||In this case: sesame seeds, garlic powder, diced onions, sea salt and cayenne pepper|
|Sweet potato||1 medium potato per person|
|Butter||I opted for Nuttelex light|
|Gravy||98% Fat Free Gravox Chicken Supreme powder|
|Vegetable||Broccoli, green beans, or whatever takes your fancy|
|Mushrooms||As an extra for gravy if you wish|
|Olive oil||Amount varies according to health goals|
- Clean the sweet potato thoroughly or peel if desired. Cut into portions and set to boil for 20 minutes
- Peeling, shmeeling, I like to leave the skin on for a sweet potato ‘smash’
- To prepare chicken crumb seasoning mix three-parts almond meal to one-part sesame seeds, one-part diced onions, one-part garlic powder, a hearty dash of sea salt and a teaspoon of cayenne pepper. Place on a plate, ready for the crumbing stage
- Flatten chicken breasts with a rolling pin
- I used a big mug and it worked a treat. No rolling pins here
- One chicken breast flattens out ginormously, so you might want to slice in half horizontally if you’re not a greedy guts like me
- Submerge the chicken breast in the whisked egg, then press into the prepared crumb mixture on both sides. Place in fridge for about ten minutes
- Place veggies of choice on to steam until they have reached desired firmness
- Drain and mash sweet potato, adding butter and salt to taste
- I threw in a bit of garlic powder for good measure
- Heat olive oil in a large frying pan and fry schnitzels for about five minutes on either side or until cooked through
- At least, you will need to coat the pan; I used about two tablespoons per fillet
- Sautee mushrooms in a saucepan with salt and water until soft. Add water and gravy powder as per directions
- If you have a wholesome, easy and quick gravy recipe please hook me up
- Serve and enjoy!
The diced onion burns quickly, so I suggest leaving them out of the crumb mixture and adding to the mash for a bit of crunch. I’ve heard that lemon pepper and mustard powder also make for tasty crumbs, so stay tuned for schnitzel fest take two!
Emma Lee is a Brisbane native but lives to travel. She is also a big fan of food, good books and browsing at markets.
Since graduating from Griffith University with a Communications Degree, Emma has put her writing skills to good use in jobs ranging from Media Rep for a rugby team to Marketing Manager for a Japanese ski resort.
Emma dreams of publishing a novel one day and wants to live in a luxury camper van that never stays in one place for longer than a week.